In article t>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>zxcvbob wrote:
>
>> You might try soaking a cup of brown rice all day in 2 cups of water,
>> then adding salt and microwaving it when you get home. It should cook a
>> *lot* faster than 45 minutes.
>
>Or just do the rice on the weekend, then refrigerate or freeze what you
>need. Brown rice freezes nicely, just take it out and nuke it or add to
>your dish or whatever...

Just be careful you treat it properly if holding for some days like
that:
<quoting
http://www.hart.gov.uk/environ/envhealth/foodsafety/foodpoisoning.htm>

Bacillus cereus
Sources:
Food - cereal products, rice, spices, dried foods, milk and dairy
products.
Environmental - soil, dust, sediments

Symptoms
a) nausea, vomiting and stomach cramps. Diarrhoea may occur later
b) Acute diarrhoea and abdominal pain

Spread
Food: Contaminated cooked food, particularly rice and pasta dishes,
dried foods and dairy products
Environment: soil, dust and sediments

Incubation period (the time it takes from eating the suspected food
until symptoms begin)
1- 5 hours
8-16 hours

Duration of illness
Usually no longer than 24-36 hours

Control
Correct cooking to minimise spore germination and multiplication.
Cooked food should be held hot at 630C before consumption. Left over
rice should be cooled quickly and placed in the fridge.
</quoting>

>I have a rice cooker but frankly rarely use it (except when I'm having
>company and I'm short on cooking pots, etc.). I usually just do my brown
>rice on top of the stove, I like being able to check on it and add
>ingredients, etc....



Cheers, Phred.

--
LID